Commis Chef (Hotel Kitchen)

Behind every good plate at this city hotel kitchen in Coega is a cook who preps properly, and that could be you. You'll work with a small crew, so being easy to work with matters as much as skill.

The work is in Coega, Eastern Cape, so you'll need a reliable way to get there every day. Start is planned for the beginning of next month.

• Run your station during service and call back every ticket from the pass.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Help cost recipes and track waste on the weekly sheet.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Label, date and rotate stock using first-in, first-out.
• Bake breads, pastries or desserts for the morning buffet.
• Cook steaks, burgers and grills to the temperature on the docket.

• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• 1 to 3 years in a busy commercial kitchen
• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Weekend, holiday and evening work is part of the deal

• A food safety certificate from a registered training provider
• Pastry or bakery training

• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie
• Chef whites and safety shoes provided
• Live-in accommodation at lodge postings

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.